1 portion
cauliflower
1 unit
red onion
1 unit
beetroot
1 packet
peeled pumpkin
1.5 sachet
chermoula spice mix
1 packet
pearl couscous
(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)1 packet
vegetable stock
1 packet
currants
(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)1 bunch
parsley
1 packet
roasted hazelnuts
(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)1 packet
goat cheese
(ContainsMilk)olive oil
1.25 cup
water
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into 2 cm florets. Slice the red onion into 2 cm wedges. Cut the peeled pumpkin into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the cauliflower, onion, pumpkin and beetroot onto an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle over the chermoula spice blend (see ingredients list). Toss to coat then roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, crumbled vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.
While the couscous is cooking, roughly chop the parsley and the roasted hazelnuts.
To the bowl with the couscous, add the roasted veggies and 1/2 the parsley. Toss to combine.
Divide the roasted veggie pearl couscous between bowls. Crumble over the goat cheese and sprinkle with the chopped hazelnuts. Garnish with the remaining parsley.